Sweet and Spicy Pineapple Teriyaki Salmon with Coconut Rice

This Sweet and Spicy Pineapple Teriyaki Salmon is a delightful fusion of flavors, combining the rich, tender salmon with a zesty pineapple teriyaki glaze that balances sweetness and spice. The addition of creamy coconut rice complements the dish perfectly, creating a tropical escape right at your dining table.

Perfect for a weeknight dinner or a special occasion, this dish is quick to prepare and packed with nutrients, making it not only delicious but also a healthy choice. The bright colors and enticing aromas will make it a hit with family and friends alike!

Sweet and Spicy Pineapple Teriyaki Salmon with Coconut Rice

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 450 calories 16g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

INGREDIENTS

• 4 salmon fillets
• 1 cup pineapple chunks (fresh or canned)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon cornstarch
• 1 cup coconut milk
• 1 cup jasmine rice
• 1 cup water
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. In a bowl, mix the soy sauce, brown sugar, rice vinegar, and sriracha to create the teriyaki sauce. Reserve half for serving.
2. Add cornstarch to the remaining sauce and mix until smooth.
3. In a skillet over medium heat, add the pineapple chunks and pour in the teriyaki sauce. Cook for about 5 minutes until the sauce thickens and the pineapple caramelizes slightly.
4. Season the salmon fillets with salt and pepper, then add them to the skillet, skin-side down. Spoon some sauce over the top and let cook for about 6-8 minutes, or until cooked through and flaky.
5. While the salmon cooks, rinse the jasmine rice under cold water until the water runs clear. Bring 1 cup of water and 1 cup of coconut milk to a boil in a saucepan, add the rice, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
6. Fluff the coconut rice with a fork and season with salt to taste.
7. Serve the salmon over a bed of coconut rice, spoon extra teriyaki sauce over the top, and garnish with chopped green onions.

Notes

Tip: For an extra tropical touch, serve with lime wedges and a sprinkle of sesame seeds.

To ensure perfect salmon, look for fillets with even thickness for uniform cooking. If you’re short on time, you can use store-bought teriyaki sauce instead of making your own. For added texture, garnish with toasted coconut flakes or chopped scallions.

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stovetop. Enjoy the salmon over a fresh salad the next day for a light lunch!